Sourdough Discard Raspberry Cream Cheese Danishes (Printable)
Flaky sourdough pastries with creamy cheese and juicy raspberry filling.
# Ingredient List:
→ Dough
01 - 1/2 cup unsalted butter, chilled and cubed
02 - 1 cup all-purpose flour
03 - 1/2 cup sourdough discard
04 - 1 tablespoon granulated sugar
05 - 1/4 teaspoon salt
06 - 1 large egg, beaten for egg wash
→ Cream Cheese Filling
07 - 6 oz cream cheese, softened
08 - 1/4 cup granulated sugar
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon lemon juice
→ Raspberry Filling
11 - 1 cup fresh or frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 2 teaspoons cornstarch
14 - 1 tablespoon lemon juice
→ Glaze
15 - 1/2 cup powdered sugar
16 - 1-2 tablespoons milk or cream
17 - 1/4 teaspoon vanilla extract
# Steps:
01 - Cut cold butter into flour in a large bowl until mixture resembles coarse crumbs. Mix in sourdough discard, sugar, and salt until soft dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Beat cream cheese in medium bowl until smooth. Add sugar, vanilla, and lemon juice; mix until creamy and fully combined. Set aside until needed.
03 - Combine raspberries, sugar, cornstarch, and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until thickened, 3-5 minutes. Remove from heat and let cool completely.
04 - Preheat oven to 375°F. Line baking sheet with parchment paper. On lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into 8 rectangles or circles and place 2 inches apart on prepared sheet. Create indentation in center of each piece using fingers or spoon back. Spoon 1 tablespoon cream cheese filling into each center, then top with raspberry filling.
05 - Let assembled pastries rest at room temperature for 20-30 minutes to puff slightly. Brush edges lightly with beaten egg. Bake for 20-25 minutes until golden brown and set. Transfer to wire rack to cool completely.
06 - Whisk powdered sugar, milk, and vanilla until smooth consistency forms. Drizzle glaze over cooled pastries immediately before serving.
# Expert Tips:
01 -
- The sourdough discard adds this subtle tang that cuts through all that rich cheese and sweet fruit like a secret ingredient nobody can quite place
- You get bakery level pastries without having to commit to a full laminating session or buying specialty ingredients
02 -
- If your dough starts feeling too soft or sticky while youre working with it pop the whole thing back in the fridge for 15 minutes
- The cream cheese filling needs to be completely cool or room temperature before you assemble otherwise it will start melting into the dough
03 -
- Work quickly and keep everything cold especially on warm days because butter that melts before baking means less flaky layers
- Use an offset spatula to spread the cream cheese filling for the most even layer